Title: Our Best Zucchini Pickles
Categories: Pickle Zucchini
Yield: 8 Pints

4	lb	Zucchini
1	lb	Small onions; thinly sliced
1/2	c	Salt
4	c	Vinegar
2	c	Sugar
2	ts	Celery seeds
2	ts	Ground turmeric
2	ts	Mustard seeds
1	ts	Dry mustard

Trim ends from zucchini and cut in very thin slices. Combine zucchini and onions, mix well, cover with water and add salt. Let stand 1 hour. Drain. Combine vinegar, sugar, celery seeds, turmeric, mustard seeds and dry mustard. Bring to boil and pour over vegetables. Let stand 1 hour. Bring to boil and cook 3 minutes. Pack hot in hot sterilized jars, leaving 1/4-inch head space. Adjust lids. Process 15 minutes in boiling water bath.

Makes about 8 pints

(C) 1992 The Los Angeles Times

Posted by: Sharon Barnard-Dibble 8/30/96

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